LIVING FREE HEALTH AND LIFE

Potato Salad-Gluten Free and Vegan

• 2 lbs. red potatoes
• 1/3 cup diced red onion
• 1/3 cup chopped celery
• 1/3 cup pickle relish
• 2/3 cup Earth Balance Mindful Mayo (milk and egg free) or regular mayo
• 1 T. lemon juice
• 1 T. dijon mustard
• 1 T. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder

1. Scrub potatoes, but leave skins on.
2. Cut into bite sized pieces.
3. Place in pan and cover with water.
4. Bring to boil and boil with lid slightly askew for 7-10 minutes or until potatoes are tender.
5. Drain and then cool potatoes on cookie sheet.
6. In a large bowl, place onion, celery, relish and parsley.  Add potatoes.
7. In a small bowl mix the Earth Balance Mindful Mayo (or mayo), lemon juice, mustard and spices.
8. Pour over potatoes and stir to to cover all potatoes.
9. Refrigerate for several hours before serving.